We love muffins for breakfast in the morning! Or as a mid-afternoon snack. Especially when those muffins are topped with a sweet, snowy streusel. I mean, who doesn’t love streusel? Even just the word itself is delicious to say. STREUSEL. Some of our other favorite treats with the delicious stuff are German Apple Cake, Pumpkin Streusel Muffins with Cream Cheese Filling, and Dutch Apple Pie But streusel on a super soft muffin studded with bright bursts of sweet-tart raspberries – oh my. These raspberry streusel muffins are just the thing for breakfast happiness. If you love muffins, be sure not to miss my One-Bowl Easy Banana Nut Muffins that have dozens of comments with rave reviews. And check out my Easy Apple Oatmeal Muffins and Morning Glory Muffins, which are some of our other favorites! When I was a kid in Omaha, Nebraska, our wonderful neighbor, Kim, brought us a care package with muffins from a little restaurant called the Garden Cafe. I don’t know why I remember this so distinctly other than 1. I really love Kim, and 2. the raspberry streusel muffins in that care package apparently had a pretty big impact on me. But here I am, at least a couple of decades later, remembering those muffins in that care package, that’s how good they were.
Raspberry Streusel Muffins ingredients
All-purpose Flour Granulated Sugar Eggs Buttermilk Raspberries – You can use fresh or frozen raspberries in this recipe, although if using frozen raspberries I recommend that you don’t let them thaw first or they will bleed into your muffin batter. Baking Powder Salt Vegetable Oil Salted Butter Vanilla Extract Ground Ginger
How to Make Raspberry Muffins
Tips for the Best Raspberry Muffins Recipe
Don’t overmix the batter. This is true when making almost any muffin recipe. If you stir too vigorously, the muffins are more likely to be dense and dry. Stir just until everything is combined if you want lighter muffins. Be generous with the streusel. You might think that there is too much streusel to muffin ratio when you are filling your muffin tins, but oh no, just keep piling it on until you have used it all up. The muffins will dome up and the streusel will cover the top of the dome perfectly. It’s pretty much a heaping tablespoon of streusel to muffin ratio that really does the trick. Another trick I have learned is to pick up handfuls of streusel mixture once you have combined the flour, sugar and butter and squeeze it tight in your fist so that it clumps together a bit. The streusel is very dry and the squeezing pressure creates joyous little streusel crumbles instead of just a sandy streusel. It’s a more interesting texture and adds to the raspberry streusel muffin deliciousness.
How to store a Raspberry Muffin
Let the muffins cool completely before transferring them to an airtight container to store leftovers. A cake stand with a domed cover is a perfect solution, but a ziploc bag works just fine as well. They should taste good and fresh for about 3-4 days. You can also freeze any uneaten muffins for up to 2 months. Let them thaw or reheat them in the microwave for a bit before enjoying.
Need more delicious muffin recipes? Try these!
Easy Apple Oatmeal Muffins Bakery Style Chocolate Chip Muffins Homemade Blueberry Muffins with Crumb Topping One-Bowl Easy Banana Nut Muffins Pumpkin Streusel Muffins with Cream Cheese Filling Morning Glory Muffins
Morning Glory Muffins
Best Double Chocolate Chip Muffins
Bakery Style Lemon Poppy Seed Muffins
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